Preparation

Combine all of the ingredients for the marinade in a small bowl. Soak the chicken in the marinade for at least 2 hours. If you prefer to use sirloin steak, let it marinate overnight, if possible. When the meat has marinated, preheat your barbecue or stovetop grill to high. Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges, 4 to 5 more minutes. Salt to taste. While the onions are sauteing, grill the meat for 4 to 5 minutes per side, or until done. While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan. When the meat is done remove it from the grill and slice it into thin strips. Remove the extra pan from the heat and dump the onions and any liquid into it. If you've made it hot enough, the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, cheddar cheese, guacamole and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds, and serve on the side. Serve with salsa, if desired. Assemble fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and enjoy!